In a heavy 3 qt saucepan(non stick) toast the ginger, cardamom, coriander, fenufreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or possibly so, stirring them constantly till they are heated through.,The remove the pan from the heat and let the spices cold for 5-10 min.,Combine the toasted spices, onions, garlic, 1 Tbsp.,______,Combine the paprika, red pepper, black peeper and the remaining Tbsp.,of salt in the sacuepan and toast them over low heat for a minute or possibly so, till they are heated through, shaking the pan and stirring the spices constantly.,Stir in the water, 1/4 c. at a time, then add in the spice and wine mix.,Stirring vigorously, cook over the lowest heat setting for 10 to 15 min.,With a rubber spatula, transfer the berber to a jar or possibly crock, and pack it in tightly.,Let the past cold to room temperature, then dribble sufficient oil over the top to make a film at least 1/4 inch thick.,Cover with foil or possibly plastic wrap and chill till ready to use.,If you replenish the film of oil on top each time you use the berbere, it can safely be kept in the refrigerator for 5-6 months.,This receipe African Cooking.,copyright 1970.,Ared-pepper and spice paste indigneous to Ethiopia.,Here is a receipe for this very complicated paste.,To Make about 2 c..